Academic level

Experience

Professional and academic experience:

Apprentice chef at the Mas D’Huston hotel and resort in St. Cyprien (southwestern France), then joined the Relais et Châteaux group before taking on summer positions in Port Grimaud and St. Cyprien as well as winter positions in the ski resorts of Flaine and Méribel as a chef.

1990: sous-chef at the Mas des Arcades (hotel/restaurant in Perpignan) and Le Baroque in Claira, a town in southwestern France.

1995: Acquisition of a butcher shop in Ponteilla (66), set up of banquet and catering service.